chspublish from Ireland on September 15, 2011: Hmm...very tasty indeed. We use cookies to enhance your experience. Congratulation on having been chosen as the hub of the day. Unlike store bought buns, these are healthy and homemade, and can be packed with any filling of your choice, be it cheese, chicken, lamb or mutton, mushrooms (choices are endless). You may not need to use all the water, so add it sparingly until your dough comes together and is nice and soft. And of course, all the better when nourished by some seriously delicious food. Then, I made them again when I had a friend over for dinner, and added another kind of filling. Carrie Smith from Dallas, Texas on September 20, 2011: Congratulations on being the Hub of the Day! COME AND GET IT! Derek James from South Wales on September 09, 2011: I'm always on the lookout for something different, Joe Macho and this is it! Wrap the dough around the filling and then pinch to seal. Now is the chance to add more flour or liquid depending on the wetness of your dough. Super soft buns stuffed with meat. What I really love is that once you have this basic idea, the variety of stuffing you can make for these buns is absolutely endless. Wash to scrape off burnt skin. Best part is that the buns are egg less and made with 100 % whole wheat flour. Voted up and awesome. Add the yeast and then set the mixture aside for 5–10 minutes while you prepare the dry ingredients. I use the Bread bun recipe regularly. Congratulations on getting hub of the day! I am Bushra Waheed and the blogger behind the Recipestable. To keep them from going soggy, cool them on cooling racks and bring them all the way down to room temperature. sebjar from San Francisco on March 08, 2012: Zach (author) from Colorado on February 15, 2012: doublenickelopoly - Hello, and thanks for the comment. I’ve made it twice in the last week, once for bringing life to the original recipe concept and taking some photos, and once for “recipe testing”. These Stuffed buns are loaded with veggies and are topped with two types of sesame seeds. I’m Bushrah! Transfer the dough to greased bowl and let rise for 1 hour. Then lay buns down, with sealed side on the bottom on a parchment lined baking tray. Add sugar, egg, salt and 1 cup flour; beat on low for 3 minutes. Yummy! So warm, soft, Fluffy, fragrant and stuffed with fresh veggies – no can or frozen veggies, all real – totally yummy  ( + point is it contains only 200 calories). Add Mustard seeds, let it crackle. The filling seems like it could be varied in so many ways to suit one's taste. This Stuffed Milk Bun Recipe is delicious. This sounds delicious! The mixture is now ready to go. Let me know how they turn out. MORE ABOUT ME. Oh, wow, that looks fantastic! This looks like the perfect thing to pack for lunch, too. Okay? Heat oil in a pan. Like many others, I am not a vegetarian but am always looking for easy ways to substitute meat. The total rise time for the dough is only around 3 hours, and it’s pretty simple to put together! Take it easy and good luck! See you soon. plinka from Budapest, Hungary on September 20, 2011: It looks good. This looks absolutely delicious, and I'm a huge fan of vegetables. These can be eaten for tea or breakfast or a satisfying meal with some salad. The original is a meat loaf,where the ground beef is cooked and then baked inside the dough just like you said. Rose Buns With Stuffed Mushroom Recipe by Archana's Kitchen Good job! Bake the buns for 20 minutes until golden. Thanks for sharing, I can't wait to try this out. Using a food processor, blender or pestle, blend the garlic, oil, basil, salt, and pepper into a paste. Thanks much for sharing. Repeat until all the dough and filling are used up. Bookmarking this for future use and congrats on your hub of the day! ValveWrenches from Georgetown on September 20, 2011: Sarah Kolb-Williams from Twin Cities on September 20, 2011: Now that it's finally fall (read: oven season), I am all over this! Zach's writing ranges from matters of gardening, cooking, aquariums, and fish to more niche topics like coin collecting. In a small bowl, add warm milk, sugar, salt and yeast and stir until the sugar and yeast dissolves and rest for 10 minutes. MonetteforJack from Tuckerton, NJ on September 20, 2011: Jason Menayan from San Francisco on September 20, 2011: Looks delicious! After kneading, place in an oiled bowl and leave at room temperature to rise for an hour. I think I will have to try making it, I think the whole family would enjoy this one! I can't wait to try them!! David Stillwell from Sacramento, California on September 20, 2011: Hey Joe: Congrats on hub of the day. These vegetable stuffed buns are a fun way of using leftover dough and any stuffing of your choice. Kay Creates from Ohio on September 15, 2011: They look wonderful. Put your own spin on it. Once the pot of water is boiling, blanch the baby bok choy for a quick 10 seconds in two separate batches. I am trying to stop buying boxed heavily processed foods but my husband is hooked on the convenience. When you make these Vegetable Stuffed Buns, all you have to do is open your windows and let the divine baking aromas drift and I will come to you. Using a food processor, blender or pestle, blend the garlic, oil, basil, salt, and pepper into a paste. Saute onions for 2 minutes, and add chopped garlic cloves to it. Good photos! Cook and stir for few minutes until crispy-tender. As soon as I try them I'll get back to you on how they came out. So here it is, my recipe for fuss-free mince buns! BTW, your hub is very well done, with the photos and an article that was enjoyable to read. thanx for sharing!! Aka licking the filling and testing the dough. Subscribe to get the scoop on all the latest juicy bits. Do check it out as well. Use a small amount of vegetable oil to do this. It'll help the final buns to retain crisp, not mushy vegetables. Fulfilling meals were once hard to make with no red proteins, but with some clever thinking I've managed to give my stomach something that it can be happy with. Voting up and sharing. In a large skillet, start by sauteing the chopped onion on medium-high heat. For the big spin, I've created a vegetarian-friendly filling with broccoli, cabbage, onions, and mozzarella cheese. Vegetable Stuffed Buns Recipe So warm, soft, Fluffy, fragrant and stuffed with fresh veggies – no can or frozen veggies, all real – totally yummy ( + point is it contains only 200 calories). The classic Bierock recipe originates from Eastern Europe and consists of sauteed ground beef, onions, and cabbage wrapped in dough and baked to form a 'meat bun'. Post a photo on Facebook (Recipestable) or  on Twitter so I can see how lovely yours turn out. Towards the end of the rising time preheat the oven to 400°F. You’ll be coming back for more. Will certainly be trying this. They look like they wouldn't be too bad for calories, either. Zach (author) from Colorado on September 09, 2011: @A.CreativeThinker - Thanks for reading. I love trying new things and testing them out with my family. Congrats on the hub of the day :). Hold brinjals over direct flame to roast till skin blackens. Brush all the risen buns with egg white / egg wash. Sprinkle a tablespoon of shredded cheese on top of each bun. And I’m so happy you’re here!! Several days ago, I mentioned that oven is quite uncommon in China ten years ago in the previous milk bread recipe… Just slightly cooking your vegetables in this step is important. Vegetable stuffed buns are delicious appetisers where soft buns are stuffed with spicy veggie filling . Sprinkle the herb seasoning over it and turn the heat off and let it cool down completely. Place the buns on two lightly greased or parchment-lined baking sheets. So many of my favorite memories in life seem to take place around the table, especially when surrounded by people I love. I tried it out once. Catherine Dean from Milledgeville, Georgia on September 20, 2011: Congrats on the Hub of the day! Love it and looking forward for more easy and quick recipe. From there you can bag and refrigerate. Welcome and thanks for sharing a great Hub! Cheers, friends! Add enough remaining flour to form a soft dough. Any licensing inquiries for commercial use, publication and/or general distribution can be sent to bushrah@recipestable.com. I've got to try this. Knead for a good 8-10 minutes. The versatility of the filling is what gets me. Pre heat the oven at 250 degrees for 20 mins. Thanks for sharing this yummy looking treat. Place a towel over the bowl so that your dough doesn't dry out. Once the mixture is cooled, the shredded mozzarella cheese is added. I love to make homemade bread and I am so impressed with your method. (Alternately, make slits, dot with butter and microwave till soft. I started my blog in Oct of 2009 as a place to share my passion for cooking. Thanks for dropping by. Fill each dough pocket with anywhere from 1/4–1/3 cup of the filling. Thanks for sharing. stone soup from Ocean Shores, Washington on September 29, 2011: This is a wonderful article and I look forward to trying it out. I would think par bakinging them so they are done but not brown would be the best. Directions. This sounds great! Preheat the oven at 350 F for around 15 mts. You have, created a masterpiece. Then I made the stuffed buns again, using whole wheat flour instead of all-purpose flour. sedonamind from Inland Empire, CA USA on September 20, 2011: Christopher Rago from Riverside, NJ on September 20, 2011: Wowww! I used the same recipe to create 45 minutes chocolate buns and it was amazing. This is a great recipe with great photos. Thanks for reading and kept it cooking. Subscribe to get the scoop on al the latest juicy bits. I'm by no means a vegetarian, but if I haven't caught or hunted my proteins, then there's no meat on my table. Place vegetable stufing in the center, then ball it up and seal the edges. Preheat oven to 350 degrees. Thanks for the recipe. Add green peas, carrots and sweet corns. Try making these if you’re looking for the ultimate comfort food. Check it out the Vegetable Stuffed Buns recipe and printable version here!! Add the ginger-chili-garlic paste and cook it for 2 to 3 minutes. Reshape back into a ball. In a medium bowl combine chicken, cream … These stuffed buns succeeds in titillating your senses with its soft, tenderness, and that fresh sesame-ish flavour makes these buns more appetizing. 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